Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Slow Cooker Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 6 reviews

This Slow Cooker Chicken Pot Pie combines tender, seasoned chicken breasts with a creamy sauce, hearty vegetables, and fluffy biscuit topping for a comforting, easy-to-make meal. Cooked in a slow cooker to enhance flavors and tenderness, it’s a perfect family-friendly dish that brings classic pot pie taste without the fuss of pastry prep.

  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings

Ingredients

Chicken and Seasoning

  • 4 medium skinless, boneless chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon poultry seasoning
  • Salt and freshly ground black pepper, to taste

Sauce

  • 1 cup milk
  • 10 ounces can cream of chicken soup (or mushroom soup)
  • ¼ cup chicken broth

Vegetables

  • 1 small yellow onion, finely chopped
  • 16 ounces frozen mixed vegetables (peas, carrots)
  • 1 pound potatoes, peeled and diced

Topping

  • 16 ounces Grands Biscuits (prepared as per package directions)

Instructions

  1. Prep the chicken: Season the chicken breasts thoroughly on all sides with garlic powder, onion powder, poultry seasoning, salt, and freshly ground black pepper. Place them into the slow cooker base.
  2. Make the sauce: In a mixing bowl, whisk together the milk, cream of chicken soup, and chicken broth until smooth. Pour this creamy mixture evenly over the chicken in the slow cooker.
  3. Add the veggies: Spread the finely chopped onion, frozen mixed vegetables, and diced potatoes evenly on top of the chicken and sauce, layering gently.
  4. Cook: Cover the slow cooker and cook on Low for 6 hours or on High for 3-4 hours, until the chicken is tender and the veggies are cooked through.
  5. Prepare the topping: While the pot pie cooks, bake the Grands Biscuits according to the package instructions until golden and fluffy.
  6. Shred the chicken: Once cooking is complete, remove the chicken breasts from the slow cooker. Use two forks to shred the chicken finely, then stir it back into the slow cooker filling, mixing everything well to combine.
  7. Serve: Dish the creamy chicken pot pie filling into bowls and top each serving with freshly baked biscuits for a warm, comforting meal.

Notes

  • You can substitute cream of mushroom soup if preferred for a different flavor.
  • Frozen mixed vegetables are convenient, but fresh peas and carrots work as well.
  • Adjust seasoning according to taste, especially salt and pepper.
  • Leftovers can be refrigerated for up to 3 days; reheat gently before serving.
  • If you prefer a crispier biscuit topping, you can try placing the biscuits on top of the slow cooker contents and cooking for an additional short time under a broiler, but be careful of slow cooker heat setup.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://dishiary.com/slow-cooker-chicken-pot-pie-recipe/